Classics are classics for a reason and this Spaghetti with Meatballs become even more unforgettable with the tomato basil sauce.
Preparation Time: 30 minutes
Cooking Time: 25 minutes
400 grams spaghetti
100 grams fresh Parmesan cheese
FOR THE MEATBALLS
300 grams ground beef
100 grams ground pork
3 tablespoons grated Parmesan cheese
2 tablespoons flour
1 whole egg
3 tablespoons cream
1 tablespoon parsley, chopped
Salt and pepper, to taste
FOR THE SAUCE
6 tablespoons olive oil
100 grams onion, chopped
40 grams garlic, peeled and thinly sliced
400 grams tomatoes, diced
100 grams Italian sausage, diced
8 pieces medium-sized fresh basil leaves
Sugar and salt, to taste
1 To make the meatballs, mix ground beef and pork meat in a bowl. Add flour, Parmesan
cheese, egg, cream, parsley, salt, and pepper. Use your hands to make small round balls,
30 grams each. Finish all the mixture.
2 Place on a tray dusted with flour. Heat 2 tablespoons olive oil in a nonstick pan. Cook the
meatballs until it reaches a golden color, approximately 5 minutes. Set aside.
3 Heat the remaining olive oil in a large pan. Add onion, garlic, and cook until golden in color. Add Italian sausage and cook for a few minutes. Add tomatoes and fresh basil to the
caramelized onion and garlic. Add sugar and salt to taste. Cook over low fire for 10 minutes.
4 Add the meatballs and cook for 10 more minutes.
5 Meanwhile, cook the spaghetti following instructions on the packaging until al dente.
Mix spaghetti with the sauce and serve with meatballs. Top with Parmesan cheese.
This recipe was originally published in the October-November 2015 issue of Breakfast Magazine.